Strawberry Cheesecake-Filled Bundt Cake with Pink Glaze: A Slice of Heaven
Introduction:
Welcome to a delightful journey into the world of desserts! Today, I’m thrilled to share with you a recipe that is not just a treat for the taste buds but also a feast for the eyes—the Strawberry Cheesecake-Filled Bundt Cake with a shimmering pink glaze. This cake is the perfect blend of a soft, buttery vanilla cake and a creamy, luscious cheesecake filling that’s bursting with strawberry flavor. Imagine a moment when your friends and family savor each bite, the rich flavors mingling perfectly, while the gorgeous pink glaze steals the spotlight! If you’d love to receive this scrumptious recipe straight to your inbox, don’t forget to subscribe!
Why You’ll Love This Recipe:
This recipe combines two classic desserts—the beloved cheesecake and the ever-popular bundt cake—into one show-stopping masterpiece! The flavor profile is simply incredible, with the sweetness of strawberries and the richness of cream cheese creating a balanced treat. And the best part? It’s surprisingly easy to make! Whether you’re prepping for a birthday celebration or simply want to bring joy to your family’s dessert time, this cake is sure to impress. Plus, the beautiful pink glaze makes it perfect for any festive occasion, adding a charming touch that radiates warmth and love!
Ingredients:
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 1 cup fresh strawberries, puréed
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 large egg
– Pink glaze:
– 1 cup powdered sugar
– 2-3 tbsp milk
– ½ tsp strawberry extract
– A few drops of pink food coloring
Necessary Tools
– Bundt pan
– Mixing bowls
– Electric mixer
– Whisk
– Measuring cups and spoons
– Rubber spatula
– Wire rack
ngredient Swaps and Additions:
Want to put your special spin on this recipe? You can swap the strawberries for other berries like blueberries or raspberries for a different flavor profile! If you’re looking to lighten it up a bit, you could try using Greek yogurt instead of sour cream. And for a fun twist, incorporate chocolate chips or nuts into the batter for extra texture.Step-by-Step Instructions:1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to prevent sticking.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use your electric mixer to beat the softened butter and granulated sugar until light and fluffy. It should be creamy and airy—this is the key to a tender cake!
4. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract, followed by the sour cream and strawberry purée until the mixture is smooth.
5. Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to keep the cake fluffy.
6. For the cheesecake filling, in another bowl, beat together the softened cream cheese, sugar, and egg until creamy.
7. Pour half of the cake batter into the prepared bundt pan, then spoon the cheesecake mixture over it, avoiding the sides. Finally, cover it with the remaining cake batter.
8. Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, milk, strawberry extract, and food coloring until you achieve a smooth consistency. Drizzle this vibrant glaze over the cooled cake, and watch how it transforms into a dazzling dessert!
Serving Suggestions:his cake is perfect on its own, but why not elevate the experience? Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh strawberry slices on the side. A cup of coffee or a glass of sparkling lemonade would complement the cake beautifully!
Pro Tips for Success:
– Make sure your butter and cream cheese are at room temperature for the best mixing results.
– Don’t overmix the batter—just combine until you no longer see flour to keep the cake light.
– Be patient while waiting for the cake to cool; it will be easier to glaze and slice when it’s completely cooled.
Storing and Reheating:
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to enjoy it later, you can refrigerate it for up to a week. Reheat individual slices in the microwave for a few seconds, or enjoy it cold—it’s delicious either way!
FAQ Section:
– Can I make this cake in advance? Yes, you can bake the cake a day ahead and keep it covered. Just add the glaze just before serving for that fresh look!
– What if I don’t have a bundt pan? You can use any cake pan; just adjust the baking time as necessary.
– Can I freeze this cake?** Absolutely! Wrap slices in plastic wrap and aluminum foil, and freeze for up to 2 months.
Conclusion:
There you have it—a beautiful, delicious Strawberry Cheesecake-Filled Bundt Cake that will not only satisfy your sweet tooth but also make your heart flutter with joy! It’s a recipe that brings people together, and I can’t wait for you to try it! If you enjoyed making this cake, please share your photos and tag the recipe on social media, or leave your reviews—I would love to see your creations!
Nutritional Information (per serving)
– Calories: 350
– Total Fat: 18g
– Saturated Fat: 10g
– Cholesterol: 95mg
– Sodium: 200mg
– Carbohydrates: 42g
– Dietary Fiber: 1g
– Sugars: 25g
– Protein: 4g
Strawberry Cheesecake-Filled Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to prevent sticking.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use your electric mixer to beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, ensuring fully incorporated before the next. Mix in the vanilla extract, followed by sour cream and strawberry purée until smooth.
- Gradually add the dry mixture to the wet mixture, mixing just until combined.
- In another bowl, beat together softened cream cheese, sugar, and egg until creamy.
- Pour half of the cake batter into the prepared bundt pan. Spoon the cheesecake mixture over it, avoiding the sides, then cover it with the remaining cake batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, milk, strawberry extract, and food coloring until smooth. Drizzle over the cooled cake.
